Baking with Chocolate

Baking with Chocolate

Happy Valentine's Day!
Two scrumptious recipes to incorporate more chocolate into your life

Chocolate Macaroons       
makes about 18 macaroons
2    cups shredded coconut
½   teaspoons salt
¼   cup coconut milk
¼   cup maplesyrup
1    teaspoon almond extract
6    oz (170 g) dark chocolate (70 percent cacao)

  1. Preheat oven to 350° F.
  2. In one bowl mix shredded coconut with salt.
  3. In another bowl mix coconut milk, maplesyrup and almond extract. Pour this mixture over shredded coconut and mix until evenly moistened.
  4. Break the chocolate into pieces and melt by placing the pieces in a heat-resistant bowl inside a pot of boiling water, or use a double boiler.
  5. Pour melted chocolate into the coconut mixture and stir until well blended.
  6. Cover a cookie sheet with parchment paper and place 1 tablespoon size macaroons on it. Gently press the macaroons with your fingertips to form a little pointed macaroon shape.
  7. Bake for 20 minutes at 350° F.
Original recipe by my colleague Terry Walters from her book Clean Start

Vanilla Cupcakes with Raw Chocolate Frosting  
makes 24 mini cupcakes
Vanilla Cupcakes
½     cup coconut flour
½     teaspoon salt
¼     teaspoon baking powder
6      eggs
½     cup coconut oil, melted
1/2   cup maple syrup
1      tablespoon vanilla extract

  1. Preheat oven to 350° F
  2. Combine dry ingredients in one bowl. Set aside.
  3. In another bowl mix wet ingredients with a wire whisk.
  4. Pour wet ingredients into the dry ingredients and whisk with wire whisk until smooth.
  5. Grease mini muffin tin with coconut oil (make sure the bottom is well greased) and fill with batter (about 1 tablespoon + 1 teaspoon of batter per cupcake). With a spoon push the batter into the tin and smooth out top.
  6. Bake for 24 minutes at 350° F
Raw Chocolate Frosting
1  ripe avocado
2  tablespoons cacao powder
2  tablespoons honey
1  tablespoon coconut oil, melted
1  teaspoon vanilla extract

  1. Puree all ingredients in a blender or mix with hand mixer until smooth.
  2. Apply to cupcakes once they have cooled off a bit.

Original recipe by my colleague Stanzi Allan Pouthier
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